Pudina Kobbari Pachadi (Mint and Coconut Chutney)

What comes to mind when I think of Andhra cuisine is the innumerable pachadis or chutneys we make. Pretty much anything and everything can be whipped up into a pachadi. There are basically two kinds – pachadis that can be stored for longer that belong to the pickle variety and pachadis that should be consumed fresh when they are made, the chutney variety. This second variety we called “Roti Pachadi” ..a name that is derived from the Telugu word “Roti” which here refers to the mortar and pestle (also called Rolu) that was traditionally used to grind the pachadi. Even now, pachadi that is ground or made using a mortar and pestle has a unique taste and is delicious beyond comparison.
In our house we make pachadlu (the plural of pachadi)or chutney’s with almost anything. My dad and me are true to our blood, we love Pachadlu and anything spicy. We can make do with rice and chutneys anyday and everyday! Mom is always making pachadlu with Radish (Mulangi), Tomato, Beerakaaya (Ridge Gourd), Pudina (Mint), Allum (Ginger), Vankaya (Brinjal) etc. And each pachadi can be unique in the ingredients that go into it.
Now that mom and dad are here you should see more home cooking coming your way from mom’s kitchen (my kitchen which is now hers :-). And since mom is originally Tamilian you should see some wonderful Tamilian dishes coming your way too. For now, today’s post is about Pudina Kobbari Pachadi – which is Mint Coconut Chutney.

You will need:
Fresh Mint Leaves (Pick and wash) – 1 bunch
½ cup grated fresh coconut
5 green chillies
1 small clove Garlic (optional)
1 small piece Tamarind
1 tbsp Urad Dal (black gram dal)
Salt to taste

Method:
In a pan, roast the washed mint leaves and the green chillies with ½ tsp oil. Roast until the leaves wilt and are slightly brown. A nice aroma will emanate. Turn off the stove. Add the tamarind piece and garlic to this and keep aside. In a small pan, roast the urad dal with a drop of oil on low heat until light brown. Combine all the roasted ingredients, the fresh coocunut, salt and about ½ cup of water and grind to a smooth paste. Season with mustard seeds, urad dal, dry red chillies and curry leaves. Serve with rice, idli or Dosa.

This is one of my entries for the RCI-Andhra Cuisine event hosted by me this month and the brainchild of Lakshmi of VeggieCuisine.